Curried Carrot and Ginger Soup

This is a spicy soup and excellent for cold winter days.

Ingredients serve 4

1 tbls oil

1 finely chopped brown onion

2 tsp curry powder

1 tbls minced ginger

1 liter chicken stock

500 g peeled and chopped carrots

½ tsp salt

¼ tsp black ground pepper

Method

Place oil, onion, curry and ginger in a saucepan over medium heat. Cook while occasionally stirring until onion is soft approx. 5 minutes. Add chicken stock, carrots, salt and pepper, bring to the boil. Simmer covered for approx. 20 minutes until the carrots are soft. Blend soup until evenly smooth. Ladle in serving bowls, garnish with a swirl of Greek yogurt and chopped fresh coriander or parsley leaves.

Note: Try adding zest and juice from 1 lemon.